Occupying some 2,000 square feet of space at Tsim Sha Tsui’s trendy H Zentre, room 3 is part of a dual-concept Japanese F&B destination, together with sister restaurant Kappou Mu.
Styled in the spirit of a sophisticated Tokyo speakeasy, room 3 serves up a range of contemporary Japanese-influenced cocktails and tapas. The interiors are inspired by a bamboo forest (if you can picture a bamboo forest that’s glamorous, modern and refined, that is), making a strong first impression. A statement bar with a mirrored, domed ceiling takes centre stage in the main seating area, with the venue exuding a luxe minimalism.
The cocktails
The Fiction (HK$180) is the cocktail menu’s headliner, made with The Botanist gin, Koshu Japanese wine, Telmont Réserve champagne and shiso. It’s also served with a side of smoke to amp up the aromatics and theatrics. Refreshing, balanced, with just the right amount of sweetness and some shiso to perk up the mix – I really enjoyed this cocktail. That said, the price tag is quite hefty, and I’m not sure if I’d normally fork out that much for a drink.
Gurepufurutsu Sawa (HK$150) is a zesty cocktail featuring sake-infused shan cha tea, clarified grapefruit and acacia honey. It strikes a good balance between sweet and tart, adding complexity to the clean mouthfeel. The grapefruit jelly (which has been crafted to resemble a slice of grapefruit) is a clever visual reference, and it tastes delicious.
Kohi (HK$150) is a Japanese-inspired take on an espresso martini, served in a ceramic teacup. But don’t let its zen-like appearance fool you. Made with Tried & True vodka, buttered and caramelised espresso, banana nectar and chocolate, this is a rich and sweet concoction for those who like their drinks full flavoured.
Sakura Cha (HK$150) is a refreshing choice, made with Roku gin, sakura, peach-infused jasmine pearls, jasmine and peach soda. I tend to be slightly wary of food and drink with “sakura” in their name, but I am glad to report that there are no overly sweet or oddly artificial flavours in this cocktail.
The food
Room 3 also offers a plentiful selection of Japanese tapas to accompany your cocktails. The deep-fried Japanese white shrimp (HK$48) is a crispy classic that’s the ideal accompaniment to a night of drinking, while the minced chicken with Japanese egg (HK$48) yakitori skewers are perfectly grilled and delightfully tasty.
I also enjoyed the Okinawa pork with tiger prawn (HK$62), a simple yet effective combination of flavours. The pork and shrimp are succulent and juicy, with just the right amount of char.
The grilled Okinawa pork belly donburi (HK$88) offers a more “carb-y” option for those looking to fill up. Although it’s not a large portion (as might be expected from the tapas-style theme), the slices of pork belly are rich and tender and will leave you feeling fairly satiated.
If you like finishing your meal with something sweet, the taiyaki (HK$68) is a good choice. For me, taiyaki was a childhood treat that my parents used to buy for me whenever we stopped by a Japanese supermarket, so there’s always something nostalgic and comforting whenever I see one. Room 3’s taiyaki is served with green tea ice cream and red beans, two quintessential Japanese dessert ingredients that never fail.
Verdict
Room 3 is a beautifully designed addition to H Zentre, with competently executed Japanese cocktails and small plates. The cocktail prices are on the steep side, but I would definitely consider returning if there’s a happy hour!
UPDATE: room 3 has introduced a fab afternoon promotion that’s available from 4–7pm daily, priced at just HK$388 for two! It includes an array of snacks and a glass of house wine, beer, juice, soft drink or sakura tea each – or the chance to sip one of the bar’s new sakura cocktails at the special price of HK$88 (originally HK$150). Click here to learn more.
Where: Shop UG01–03, UG/F, H Zentre, 15 Middle Road, TST
For reservations: phone/WhatsApp 6361 8505 or book online
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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